Whole Wheat Spaghetti with Roasted Squash
Ingredients
- 9 Tbs. (4 1/2 fl. oz./140 ml) extra-virgin olive oil, plus more for roasting squash
- 6 yellow onions, halved through the stem end and sliced lengthwise paper-thin
- Fine sea salt and freshly ground pepper, to taste
- 1 piece butternut or calabaza squash, about 6 oz. (185 g), peeled and cut into 1/2-inch (12-mm) dice
- 1/4 cup (1 oz./30 g) fresh bread crumbs
- 2 Tbs. kosher salt
- 1 lb. (500 g) whole-wheat spaghetti or linguine
- 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese
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